Red House Seafood (小红楼) @ Prinsep Street

Red House Seafood (小红楼), is one of the oldest and most established Singapore restaurants in Singapore, delighting local and foreign seafood lovers alike since 1976.

Beginning as a single restaurant in a colonial house on Upper East Coast Road, it was literally located within a “Red House” and differentiated itself from other seafood places through red lanterns which decorated the exteriors. The red lantern is still being preserved in the current restaurant logo and Red House Seafood has since expanded to three outlets (East Coast, Robertson Quay and Prinsep Street).

The highlight for me was the Scottish brown crab and the megrim fish. The latter has a good firm texture, unlike most other flat fish varieties which are seldom served lightly steamed. For the crab, like most Singaporeans, I grew up devouring Sri Lankan mud crabs as a seafood treat – this was something different for me. The flesh is a little flaky and less firm than Sri Lankan crabs, but the juiciness is there. Not bad and it blends well with the white pepper.